Born in San Sebastián Spain
If you've ever tried a Basque cheesecake, you know it’s unlike any other cheesecake. With its beautifully caramelized top and creamy, melt-in-your-mouth center, this dessert has won over hearts (and taste buds) around the globe. But where did this masterpiece come from? Let’s dive into its sweet story.
Born in San Sebastián, the culinary capital of Spain Basque cheesecake was created in the 1990s at a small restaurant called La Viña in San Sebastián, a city in the Basque Country of northern Spain known for its world-class food. Chef Santiago Rivera wanted a simpler, creamier version of traditional cheesecake—and accidentally created an icon. Interestingly, this cheesecake has no crust and is baked at a high temperature, giving it its signature burnt top and custardy inside.
A happy culinary accident, like many great discoveries. From local secret to global sensation For years, Basque cheesecake was a local gem known mainly to lucky visitors of La Viña. But thanks to social media, cooking shows, and adventurous chefs, it quickly gained international fame.
Today, you can find variations of Basque cheesecake in New York, Tokyo, Paris… and of course, right here in Miami with us at Cibeles! The Cibeles twist At Cibeles, we’ve added our own special touch to the classic recipe: we use manchego cheese, offer tropical flavors like guava and pistachio, and make each one by hand with lots of love.
